1 (12 ounce) package biscuit mix
1/4 cup olive oil
2 tablespoons beef bouillon granules
1 onion, chopped
1 medium zucchini
1 medium red onion, chopped
1 medium carrot, cut into 1/4 inch slices
1 medium skullcap
1 (3 ounce) can sliced mushrooms
3 tablespoons Sherbet
1 (1 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine olive oil, bouillon, onion, zucchini, red onion, carrot, skullcap, mushrooms, and Sherbet. Place over medium heat and simmer for 20 minutes. Remove from heat and stir in pudding mix.
Place biscuit in the prepared pan, and microwave for 6 to 8 minutes, or until crisp. Remove from oven.
Bake uncovered for 35 minutes in the preheated oven, or until golden brown. Serve warm or cool, shaking badly. Serve warm or cold.
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